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🎉 We’ve been nominated TWICE — all because of YOU! 🎉 Thanks to your incredible support, Butcher Boys Meat Market & Deli is honored to be nominated in two categories for the Fort Smith Community’s Choice Awards: 1.🥩 Meat Market/Seafood Shop (under Shopping) 2.🥪 Sub/Deli/Sandwich Shop (under Dining) You can vote once a day now through August 18th! Every vote counts!👉 Head to each category and cast your vote for us! We’re so grateful for our amazing community. Let’s bring these wins home! 💙 #ButcherBoys #FortSmithCommunityChoiceAwards #ShopLocal #VanBurenEats

Savour the Flavour this Festive Season with our Divine Deli Butchery Specials 🥩🍖🔥 Available now at Woermann Fresh /Ae//Gams, Eros, Pioneers Park, Hochland, and Olympia Supermarket 🎄🎁 Offers valid until 31 December 2024, while stocks last. E&OE. 📲 Discover all our Christmas Specialities at www.woermannfresh.com #WoermannFresh #WFresh #DivineDeli #MerrySavings #ChristmasSpecialities

Avoid leftover overload after Thanksgiving and feed your crowd this epic turkey sub featuring our fiery-good Hot Capicola—delicious, satisfying fuel before you shop for those post-holiday bargains! 😋 RECIPE: Leftover Turkey Sub with Hot Capicola Total time: 20 minutes Serves: 4 Ingredients: ½ lb. Margherita Hot Capicola, sliced thin ½ lb. Roasted Turkey Breast, sliced thin ¼ lb. Provolone Cheese, sliced thin 4 Hoagie Rolls 1 cup Red Onion, sliced ½ cup Red Wine Vinegar ½ cup Water ¼ cup Sugar 2 fresh Garlic Cloves 1 Cinnamon Stick 1 cup Mayonnaise 1 tbsp. fresh Sage, minced ½ tsp. Crushed Red Pepper ½ cup Cranberry Sauce 1 tbsp. Shallot, minced 1 tbsp. fresh Tarragon, minced 4 tbsp. White Wine Vinegar ¼ cup Extra Virgin Olive Oil 2 cups Arugula Directions: 1. Preheat the oven to 425ºF. 2. Place the onions, red wine vinegar, water, sugar, garlic, and cinnamon stick in a pot, Stir to combine and bring to a boil. 3. When the onions come to a boil, remove them from the heat and transfer to a non-reactive container. Allow to cool completely. 4. Combine the mayonnaise, sage, and crushed red pepper, and reserve. 5. Break up the cranberry sauce with a whisk. Add the shallot, tarragon, white wine vinegar, and extra virgin olive oil, and whisk to combine. Reserve. 6. To assemble: Split and toast the hoagie rolls. Dress both sides with the mayonnaise. On the bottom of each roll, layer with ¼ of the turkey, ¼ of the hot capicola, then the provolone. Top with arugula and vinaigrette, then the onions. Place the hoagie roll tops on each, cut in half, and serve immediately.

FAMILY OWNED FULL SCALE BUTCHER SHOP & DELI. FEATURING USDA PRIME, WAGYU, & DRY AGED BEEF.

FAMILY OWNED FULL SCALE BUTCHER SHOP & DELI. FEATURING USDA PRIME, WAGYU, & DRY AGED BEEF.

FAMILY OWNED FULL SCALE BUTCHER SHOP & DELI. FEATURING USDA PRIME, WAGYU, & DRY AGED BEEF.

FAMILY OWNED FULL SCALE BUTCHER SHOP & DELI. FEATURING USDA PRIME, WAGYU, & DRY AGED BEEF.

FAMILY OWNED FULL SCALE BUTCHER SHOP & DELI. FEATURING USDA PRIME, WAGYU, & DRY AGED BEEF.

FAMILY OWNED FULL SCALE BUTCHER SHOP & DELI. FEATURING USDA PRIME, WAGYU, & DRY AGED BEEF.

FAMILY OWNED FULL SCALE BUTCHER SHOP & DELI. FEATURING USDA PRIME, WAGYU, & DRY AGED BEEF.